CRANBERRY MUFFINS.
Preheat oven to 400
Sprinkle with sugar.
Fresh cranberry muffins : Use roughly chopped cranberries or
owder, soda, salt and then dried blueberries - make sure to press
owl,mix together first 3 dried ingredients, excluding cranberries, using a
omes out clean, then remove muffins from the baking pan to
Preheat oven to 400 degrees.
Whisk eggs. Add in milk and cranberry sauce and mix well. Stir in cheese and muffin mix (about 30 strokes, it will be lumpy).
Rest batter for 5 minutes.
Grease a muffin pan.
Fill muffin tins 1/2 to 3/4 full of batter and bake for 15-20 minutes.
Combine dried cranberries, water, sugar, and ginger
inutes (less time for mini muffins, about 20 minutes), or until
ombined. Fold in fresh and dried cranberries. Spoon batter into the
minutes before carefully removing muffins from cups; finish cooling on
*MEAN CHEF's pie crust recipe is one of the best
-4 minutes, then remove muffins from pan and cool completely
Add orange juice concentrate, warm water and cranberries and let sit a minute.
Beat sugar and egg and milk and add to cranberry mixture.
Blend well the sour cream and extract into other wet ingredients.
Dump on top of the wet mixture the flour, baking powder, soda, zest and salt and gently fold this into the wet ingredients until just combined.
Spray muffin tin with cooking spray.
Drop mixture into 6-9 spaces in muffin tin about 3/4 full each.
Bake at 375 for 20-25 minutes.
ou do, it makes the muffins much prettier).
Bake for
PReheat oven to 180 Degrees Celsius.
Spray 18 muffins tins with oil.
In bowl combine four, sugar, baking powder and spices.
Gently stir in cranberries.
Whisk togehter milk, eggs, oil and yoghurt.
Add to dry ingredients mixing until just combined.
Bake 30 - 35 minutes.
Leave in tins for 10 minutes before removing.
Mix flour, brown sugar and baking soda.
In another bowl mix egg, plain yogurt and oil.
Combine the 2 bowls.
Add chopped apples and chopped dried cranberries.
Put mixture in pan; mix butter, oatmeal, chopped almonds and cinnamon.
Place on top of mixture in pan.
Bake at 400\u00b0 for 25 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Beat eggs and sweetener in a bowl until foamy, about 3 minutes. Stir in potato starch; mix well. Add tigernut flour and orange juice; mix until well combined. Whisk in cassava flour, vanilla extract, stevia powder, and cinnamon until batter is smooth. Fold in baking soda and cream of tartar.
Pour batter into a 12-cup silicone muffin mold; top each muffin with 1 dried cranberry.
Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.
ixture over top. sprinkle with dried cranberries, and stir just until
vermix).
Fold in the dried cranberries.
Fill greased or
Sprinkle cranberries with 2 tbsp sugar and set aside (skip this step for dried berries).
In large bowl sift flour, baking powder and salt together; add remaining sugar. Stir in cranberries.
Beat egg, milk, oil and lemon peel. Stir into dry ingredients, just until moistened.
Fill greased muffin cups two-thirds full. Sprinkle with cinnamon-sugar. Bake at 400 F for 18-22 minutes.
Cool 10 minutes; remove to wire rack.